Chocolate Zucchini Cake

By Coppermouse

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup unsweetened cocoa
• 3 eggs
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 1/2 pound raw zucchini, shredded
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans
• confectioners' sugar

Preparation

Step 1

Generously grease and flour a 10-inch Bundt pan. Preheat oven to 350°.
Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.
In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.

With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.
Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift confectioners' sugar over cake before serving.